1/4 cup sliced almonds
2 TBS butter, separated
4 trout fillets
pinches of fine sea salt and white or black pepper, to taste
flour, for dusting
1-2 TBS peanut or canola oil
fresh lemon juice, to taste
1-3 TBS fresh minced parsley
Heat a heavy skillet, sauté almonds in 1 TBS butter to brown, add a squeeze of lemon juice and sprinkle to taste with salt. Remove from pan and keep warm.
Sprinkle fillets with salt and pepper and dredge in flour - shaking off excess. Reheat pan over medium high heat. Add remaining butter to pan along with 1-2 TBS oil and when hot, add trout skin side up. Sauté to brown lightly, about 3 minutes, turn over and sauté just until done - about 1 minute longer. Transfer to warm plates.
Serve topped with buttery almonds, garnished with fresh parsley.